Ingredients
Oranges
Lemons
2:1 jellifying sugar
400 g
100 g
250 g
Ingredients
Strawberries, washed
and stalks removed
Jellifying sugar
450 g
450 g
Ingredients
Fresh raspberries,
washed
Jellifying sugar
450g
450g
Program JAM Program JAM Program JAM
(bread weight ca. 700 g)
(bread weight approx. 900 g)
Ingredients
Fresh apricots,
washed
Cold water
Jellifying sugar
Grated rind and juice
450 g
2 tablespoons
450 g
from ½ lemon
Ingredients:
Cherry juice
Milk
Honey
Butter
Cherry yoghurt
Cherries without
stones
Flour of 550 type
Dried yeast
Baking powder
Salt
Sugar
75 ml
20 ml
15 g
15 g
135 g
20 g
410 g
1 tsp
½ tbsp
½ tsp
1 tsp
Ingredients
Water or milk
Salt
Sugar
Flour type 500
Dry yeast
425 ml
1½ teaspoon
1½ teaspoon
Gluten-free our
500 g
1 teaspoon
Program JAM Program: BASIC or SWEET Program: BASIC or FRENCH
The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book.
While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one’s likings.
The bread rises too fast. - Too much yeast, too much our, not enough salt. a/b
The bread does not rise at all
or not enough.
- No or too little yeast. a/b
- Old or stale yeast. e
- Liquid too hot. c
- The yeast has come into contact with the liquid. d
- Wrong our type or stale our. e
- Too much or not enough liquid. a/b/g
- Not enough sugar. a/b
The dough rises too much
and spills over the baking tin.
- If the water is too soft the yeast ferments more. f
- Too much milk affects the fermentation of the yeast. c
The bread goes down in the
middle.
- The dough volume is larger than the tin and the bread goes down. a/f
- The fermentation is too short or too fast due to the excessive temperature of the
water or the baking chamber or due to the excessive moistness.
c/h/i
- No salt or not enough sugar. a/b
- Too much liquid. h
Heavy, lumpy structure of
bread.
- Too much our or not enough liquid. a/b/g
- Not enough yeast or sugar. a/b
- Too much fruit, whole meal our or another ingredient. b
- Old or stale our. e
The bread is not baked in
the center.
- Too much or not enough liquid. a/b/g
- Too much humidity. h
- Recipes with moist ingredients, e.g. yogurt. g
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